I just made these Asian Pear turnovers with a miso glaze, and they were great! However, I can never get that clean drizzle shown in the cookbooks (pictured here). Is there some additive to make it look that nice, or am I doing something wrong? My turnovers are the first pic.
by PizzaHutOffical
29 Comments
Hi, I would say to try and add less liquid and more powdered sugar. Start by adding a smaller amount and keep adding until you reach the desired thickness. It also helps to when you want to control the sweetness. I hope this helps.
Add more powdered sugar to make the glaze thicker so it doesn’t run all over the place
And idk how you tried drizzling it, but I recommend putting it in a plastic bag, and cutting a small(like around toothpick sized) corner off of it, and squeezing the bag gentle while moving it back and forth, to recreate the affect from the second picture
More powdered sugar in your glaze and don’t do it when they’re too hot
Make sure the pastry is completely cool & make the icing thicker. But to me, yours look perfect. Yum.
Along with the other suggestions you could use a piping bag
Piping bag and add a tiny bit of corn syrup to your glaze! It makes it dry hard!
Thicker glaze and use a fork held high.
Everyone said what I’d say, but I would like to add that they look delicious!
Let them cool longer and use a think glaze
Practice practice practice
Brb i’ll go call him
Who said semen wasn’t aesthetic?
Passed out 17 times but your turnovers are done 😊 /j
1. This ratio had worked better for me than anything else – https://sallysbakingaddiction.com/vanilla-icing/
2. The baked goods need to be completely cool and the icing should be room temp.
3. Use a piping bag or zip lock bag with the corner cut off.
4. Over pipe/drizzle so that your lines go off the edges of the baked good. The finished product ends up looking better.
5. Let the glaze harden/air dry for an hour or so before serving or packaging.
I have many years practise at this , cumming at it from a height you can get a good looking glaze
Jizzle
That sounds amazing. Can you share the recipe?
OP may I ask for a recipe? That sounds delicious!
Drink more water, you’ll get dehydrated.
but fr, less liquid and more sugar – the goal image has icing more like, well, *icing*, and less like a dip glaze. Make it thicker and it will settle out a little from post-bake heat.
Room temp pastry, thicker glaze, smaller hole in your piping cone/bag
I like using an egg white and making, more or less, a royal icing.
I thin it out quite a bit more than typical royal icing so it doesn’t get *crunchy*-crunchy, but I whip an egg white to foamy, add a bunch of powdered sugar, and whip to fluffy/shiny.
Add a dash of vanilla and some corn syrup, use some warm water to thin it to the desired drizzleable consistency, and voila!
Make sure they cool and your glaze is thick.
I drizzled on some poundcake the other day and it came out looking like jizz. I figured, naaaw, it’s fine. And my husband came over and told me it looks like someone jizzed on the cakes.
Well, is IS poundcake 🤭
You can buy a squeeze bottle. You will have more control
Diet and exercise.
I’ll tell ya how NOT to do it
Potato/Patato: Your’s look just as good to me!
I always used a fork for icing.
Icing too runny, pastry too hot
Pastry is prob too hot when you’re applying icing